Cellulose and Cellulose Derivatives in the Food Industry E-Book

Tanja Wuestenberg

• Herausgeber: Wiley-VCH
• Kategorie: Fachliteratur
• Sprache: Englisch

Seitenzahl: 871

Veröffentlichungsjahr: 2014

Beschreibung

Cellulose and its derivatives can be found in many forms in nature and is a valuable material for all manner of applications in industry. This book is authored by an expert with many years of experience as an application engineer at renowned cellulose processing companies in the food industry. All the conventional and latest knowledge available on cellulose and its derivatives is presented. The necessary details are elucidated from a theoretical and practical viewpoint, while retaining the focus on food applications. This book is an essential source of information and includes recommendations and instructions of a general nature to assist readers in the exploration of possible applications of cellulose and its derivatives, as well as providing food for thought for the generation of new ideas for product development. Topics include gelling and rheological properties, synergistic effects with other hydrocolloids, as well as nutritional and legal aspects. The resulting compilation covers all the information and advice needed for the successful development, implementation, and handling of cellulose-containing products.

Leseprobe

CONTENTS

Cover

Related Titles

Title Page

Copyright

List of Abbreviations

Preface

Chapter 1: General Overview of Food Hydrocolloids

1.1 Introduction to the World of Hydrocolloids

1.2 Plant Extracts

1.3 Seed Flours

1.4 Exudates

1.5 Bacterial Polysaccharides

1.6 Overview Tables for the Most Important Cellulose Derivatives

1.7 Commercial Development – Global Market

References

Chapter 2: Rheology of Food Hydrocolloids

2.1 Introduction to Rheology, Rheometry, and Visco-Elasticity

2.2 Definitions

2.3 Basic Data

2.4 Different Types of Flow Behaviour

2.5 Structures of Polymers with Shear-Thinning Flow Behaviour

2.6 Causes of Shear-Thickening of Products

2.7 Factors that Influence Rheological Behaviour

2.8 Viscosity Measurement of Thickening Hydrocolloid Solutions

2.9 Characterization of Gels

2.10 Viscosimeters and Rheometers

2.11 Relationship between Rheology and Sensory

References

Chapter 3: Cellulose

3.1 Introduction, History and Development

3.2 Raw Materials and Biological Origin

3.3 Manufacture of Pulp

3.4 Chemical Composition and Structure

3.5 Rheology

3.6 Stability

3.7 Analysis and Rheometry

3.8 Synergies with Other Hydrocolloids

3.9 Application in Food Products

3.10 Non-food Applications

3.11 Options for Derivatization of Cellulose

3.12 Nutritional Properties

3.13 Legislation

References

Chapter 4: Microcrystalline Cellulose

4.1 General Manufacturing Process

4.2 Chemistry

4.3 Rheology

4.4 Stability

4.5 Rheometry

4.6 Preparation of MCC Dispersions in Food

4.7 Synergies with Other Hydrocolloids

4.8 Functions and Properties of MCC

4.9 Food Applications with Typical Formulations

4.10 Non-food Applications

4.11 Nutritional Properties

4.12 Legislation

References

Chapter 5: Fundamentals of Water-Soluble Cellulose Ethers and Methylcellulose

5.1 Manufacturing Process of Cellulose Ethers

5.2 Chemistry

5.3 Rheology

5.4 Stability

5.5 Rheometry

5.6 Synergies with Other Hydrocolloids

5.7 Food Applications with Typical Formulations

5.8 Non-food Applications

5.9 Nutritional Properties

5.10 Legislation

References

Chapter 6: Ethylcellulose

6.1 Manufacturing

6.2 Chemistry

6.3 Rheology

6.4 Stability

6.5 Rheometry

6.6 Synergies with Other Hydrocolloids

6.7 Food Applications with Typical Formulations

6.8 Non-food Applications

6.9 Nutritional Properties

6.10 Legislation

References

Chapter 7: Hydroxypropylcellulose

7.1 Manufacturing

7.2 Chemistry

7.3 Rheology

7.4 Stability

7.5 Rheometry

7.6 Synergies with Other Hydrocolloids

7.7 Food Applications with Typical Formulations

7.8 Non-food Applications

7.9 Nutritional Properties

7.10 Legislation

References

Chapter 8: Hydroxypropylmethylcellulose

8.1 Manufacturing

8.2 Chemistry

8.3 Rheology

8.4 Stability

8.5 Rheometry

8.6 Synergies with Other Hydrocolloids

8.7 Food Applications with Typical Formulations

8.8 Non-food Applications

8.9 Nutritional Properties

8.10 Legislation

References

Chapter 9: Methylethylcellulose

9.1 Manufacturing

9.2 Chemistry

9.3 Rheology

9.4 Stability

9.5 Rheometry

9.6 Synergies with Other Hydrocolloids

9.7 Food Applications with Typical Formulations

9.8 Non-food Applications

9.9 Nutritional Properties

9.10 Legislation

References

Chapter 10: Sodium Carboxymethylcellulose

10.1 Manufacturing

10.2 Chemistry

10.3 Rheology

10.4 Stability

10.5 Rheometry

10.6 Synergies of Cellulose Gum with Other Hydrocolloids

10.7 Functional Properties of Carboxymethylcellulose

10.8 Use of Purified CMC in Regulated Applications

10.9 Food Applications with Typical Formulations

10.10 Non-food Applications

10.11 Nutritional Properties

10.12 Legislation

References

Chapter 11: Crosslinked Sodium Carboxymethylcellulose

11.1 Manufacturing Process

11.2 Chemistry

11.3 Rheology

11.4 Stability

11.5 Rheometry

11.6 Synergies with Other Hydrocolloids

11.7 Food Applications with Typical Formulations

11.8 Non-food Applications

11.9 Nutritional Properties

11.10 Legislation

References

Chapter 12: Enzymatically Hydrolysed Carboxymethylcellulose

12.1 Manufacturing Process

12.2 Chemistry

12.3 Rheology

12.4 Stability

12.5 Rheometry

12.6 Synergies with Other Hydrocolloids

12.7 Food Applications with Typical Formulations

12.8 Non-food Applications

12.9 Nutritional Properties

12.10 Legislation

Reference

Chapter 13: Nanocellulose

13.1 Definition and Summary

13.2 Commercial Products

13.3 History and Terminology

13.4 Manufacturing Process

13.5 Chemistry and Rheometry

13.6 Rheology

13.7 Stability

13.8 Synergies with Other Substances

13.9 Food Applications

13.10 Non-food Applications

13.11 Nutritional Properties and Toxicity

13.12 Safety Aspects

13.13 Regulatory Aspects in Europe

References

Index

End User License Agreement

List of Tables

Table 1.1

Table 1.2

Table 1.3

Table 1.4

Table 1.5

Table 1.6

Table 1.7

Table 1.8

Table 1.9

Table 1.10

Table 1.11

Table 1.12

Table 1.13

Table 1.14

Table 1.15

Table 1.16

Table 1.17

Table 2.1

Table 2.2

Table 2.3

Table 2.4

Table 2.5

Table 3.1

Table 3.2

Table 3.3

Table 3.4

Table 3.5

Table 3.6

Table 3.7

Table 3.8

Table 3.9

Table 4.1

Table 4.2

Table 4.3

Table 4.4

Table 4.5

Table 4.6

Table 4.7

Table 4.8

Table 4.9

Table 4.10

Table 4.11

Table 4.12

Table 4.13

Table 4.14

Table 4.15

Table 4.16

Table 4.17

Table 4.18

Table 4.19

Table 4.20

Table 4.21

Table 4.22

Table 4.23

Table 4.24

Table 4.25

Table 4.26

Table 4.27

Table 4.28

Table 4.29

Table 4.30

Table 4.31

Table 4.32

Table 5.1

Table 5.2

Table 5.3

Table 5.4

Table 5.5

Table 5.6

Table 5.7

Table 5.8

Table 5.9

Table 5.10

Table 5.11

Table 5.12

Table 5.13

Table 5.14

Table 5.15

Table 5.16

Table 5.17

Table 5.18

Table 5.19

Table 5.20

Table 5.21

Table 5.22

Table 5.23

Table 5.24

Table 5.25

Table 5.26

Table 5.27

Table 5.28

Table 5.29

Table 5.30

Table 5.31

Table 5.32

Table 5.33

Table 5.34

Table 5.35

Table 5.36

Table 5.37

Table 5.38

Table 5.39

Table 5.40

Table 5.41

Table 5.42

Table 5.43

Table 5.44

Table 5.45

Table 5.46

Table 5.47

Table 5.48

Table 5.49

Table 6.1

Table 6.2

Table 6.3

Table 6.4

Table 6.5

Table 6.6

Table 6.7

Table 6.8

Table 6.9

Table 6.10

Table 6.11

Table 7.1

Table 7.2

Table 7.3

Table 7.4

Table 7.5

Table 7.6

Table 7.7

Table 7.8

Table 7.9

Table 8.1

Table 8.2

Table 8.3

Table 8.4

Table 8.5

Table 8.6

Table 8.7

Table 8.8

Table 8.9

Table 8.10

Table 8.11

Table 8.12

Table 8.13

Table 8.14

Table 8.15

Table 8.16

Table 8.17

Table 8.18

Table 8.19

Table 8.20

Table 8.21

Table 8.22

Table 8.23

Table 8.24

Table 8.25

Table 8.26

Table 8.27

Table 8.28

Table 8.29

Table 8.30

Table 8.31

Table 8.32

Table 8.33

Table 8.34

Table 8.35

Table 8.36

Table 8.37

Table 8.38

Table 8.39

Table 8.40

Table 8.41

Table 8.42

Table 8.43

Table 9.1

Table 10.1

Table 10.2

Table 10.3

Table 10.4

Table 10.5

Table 10.6

Table 10.7

Table 10.8

Table 10.9

Table 10.10

Table 10.11

Table 10.12

Table 10.13

Table 10.14

Table 10.15

Table 10.16

Table 10.17

Table 10.18

Table 10.19

Table 10.20

Table 10.21

Table 10.22

Table 10.23

Table 10.24

Table 10.25

Table 10.26

Table 10.27

Table 10.28

Table 10.29

Table 10.30

Table 10.31

Table 10.32

Table 10.33

Table 10.34

Table 10.35

Table 10.36

Table 10.37

Table 10.38

Table 10.39

Table 10.40

Table 10.41

Table 10.42

Table 10.43

Table 10.44

Table 10.45

Table 10.46

Table 10.47

Table 10.48

Table 10.49

Table 10.50

Table 10.51

Table 10.52

Table 10.53

Table 10.54

Table 10.55

Table 10.56

Table 10.57

List of Illustrations

Figure 1.1

Figure 2.1

Figure 2.2

Figure 2.3

Figure 2.4

Figure 3.1

Figure 3.2

Figure 3.3

Figure 3.4

Figure 3.5

Figure 3.6

Figure 3.7

Figure 3.8

Figure 3.9

Figure 3.10

Figure 3.11

Figure 3.12

Figure 3.13

Figure 3.14

Figure 3.15

Figure 3.16

Figure 3.17

Figure 3.18

Figure 3.19

Figure 3.20

Figure 3.21

Figure 3.22

Figure 3.23

Figure 4.1

Figure 4.2

Figure 4.3

Figure 4.4

Figure 4.5

Figure 4.6

Figure 4.7

Figure 5.1

Figure 5.2

Figure 5.3

Figure 5.4

Figure 5.5

Figure 5.6

Figure 5.7

Figure 5.8

Figure 5.9

Figure 5.10

Figure 5.11

Figure 5.12

Figure 5.13

Figure 5.14

Figure 5.15

Figure 5.16

Figure 5.17

Figure 5.18

Figure 5.19

Figure 5.20

Figure 5.21

Figure 5.22

Figure 5.23

Figure 5.24

Figure 5.25

Figure 5.26

Figure 5.27

Figure 5.28

Figure 5.29

Figure 5.30

Figure 5.31

Figure 5.32

Figure 5.33

Figure 6.1

Figure 6.2

Figure 6.3

Figure 6.4

Figure 6.5

Figure 6.6

Figure 7.1

Figure 7.2

Figure 7.3

Figure 7.4

Figure 7.5

Figure 8.1

Figure 8.2

Figure 8.3

Figure 8.4

Figure 9.1

Figure 9.2

Figure 10.1

Figure 10.2

Figure 10.3

Figure 10.4

Figure 10.5

Figure 10.6

Figure 10.7

Figure 10.8

Figure 10.9

Figure 10.10

Figure 10.11

Figure 10.12

Figure 10.13

Figure 10.14

Figure 10.15

Figure 10.16

Figure 10.17

Figure 10.18

Figure 10.19

Figure 10.20

Figure 10.21

Figure 10.22

Figure 10.23

Figure 10.24

Figure 11.1

Figure 12.1

Figure 12.2

Figure 13.1

Figure 13.2

Guide

Cover

Table of Contents

Begin Reading

Chapter 1

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Related Titles

Brennan, J.G., Grandison, A.S. (eds.)

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Cellulose and Cellulose Derivatives in the Food Industry

Fundamentals and Applications

Tanja Wüstenberg

All books published by Wiley-VCH are carefully produced. Nevertheless, authors, editors, and publisher do not warrant the information contained in these books, including this book, to be free of errors. Readers are advised to keep in mind that statements, data, illustrations, procedural details or other items may inadvertently be inaccurate.

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© 2015 Wiley-VCH Verlag GmbH & Co. KGaA, Boschstr. 12, 69469 Weinheim, Germany

All rights reserved (including those of translation into other languages). No part of this book may be reproduced in any form – by photoprinting, microfilm, or any other means – nor transmitted or translated into a machine language without written permission from the publishers. Registered names, trademarks, etc. used in this book, even when not specifically marked as such, are not to be considered unprotected by law.

Print ISBN: 978-3-527-33758-3

ePDF ISBN: 978-3-527-68295-9

ePub ISBN: 978-3-527-68296-6

Mobi ISBN: 978-3-527-68294-2

oBook ISBN: 978-3-527-68293-5

Preface

Cellulose derivatives belong to the complex group of food hydrocolloids. Despite their close chemical relationship with the frequently used starches and their high technological capacity, cellulose-based thickeners and stabilizers play only a minor role in terms of quantity in the food industry. Owing to the high availability of native cellulose as a renewable resource and the multifunctional properties of its derivatives, cellulose derivatives have attracted steadily increasing interest and growing demand in industrial applications for some years.

The aim of this book is to collect the available traditional and current knowledge about this product group, which for a long time has been rather underrated, and make it accessible to a wide readership in an improved form. The background is both theoretically and practically illuminated to generate ideas for product development, to facilitate technological implementation with respect to handling, and to ensure successful use.

The focus is on the application in food products. Limited insight into other regulated non-food areas such as pharmaceuticals and cosmetics, as well as in technical applications, is intended to show the general feasibility and to provide inspiration for innovation. In particular, Chapters 6 (Ethylcellulose) and 7 (Hydroxypropylcellulose) examine whether the solvents, plasticizers, and stabilizers used are appropriate and permitted for use in foods or products that come in contact with food.

The information in this book – especially the recommendations, instructions, and guideline formulations – is provided by the author and the companies involved solely as a service and is of a general nature. Any suggestions serve only to assist the reader and users in the exploration of possible applications. The author and the aforementioned manufacturers make no guarantee as to the accuracy or completeness of the information for a specific application case. They assume no responsibility for the results arising from the practical implementation of such information, advice, and support. Each user is solely responsible for determining whether such products are suitable for the intended use, and for obtaining the necessary approvals and permits.

I would like to thank the companies FMC Biopolymer and Ashland Inc. for providing very valuable technical support in the realization of this cellulosic project. Very special thanks go to my former colleagues from Wolff Cellulosics and Dow Company. Through our many years of inspiring collaboration my passion for cellulose derivatives has always been encouraged, which has made this book possible. In particular, I would like to thank my family and my partner for their patience and motivation to negotiate this long-term project successfully.

Tanja Wüstenberg